A bright swirl of raspberry buttercream is a great finishing touch to these raspberry and coconut cupcakes.

The last recipe I’ll post for a while featuring raspberries (promise!). One bonus of this one is that it allows you to use fresh or frozen raspberries. The original recipe for these raspberry and coconut cupcakes comes from the BBC goodfood website.

The orange sugar drizzle is the perfect topping for these simple raspberry cupcakes.

My parents grow raspberries and had a huge crop this year. This is my excuse for featuring a raspberry cupcake recipe this week and next. Apologies to those who don’t like the flavour or cakes with any “bits” in them! The original recipe for these raspberry and orange sugar drizzles cupcakes comes from the BBC goodfood website.

Inspired by Snickers bars (still “Marathon” to some of us!), this no bake cheesecake is a a decadent combination of chocolate, caramel and peanut.

All credit for this recipe goes to the lovely Jane over at Jane’s Patisserie. She is a cheesecake genius and her website features over forty cheesecake recipes. Make sure you check it out!

Following some suggestions from Jane, I made a couple of changes to her recipe. She has all sorts of helpful ideas as to how to make the recipe even more peanutty, so take a look at her original recipe if that’s what you’re after.

Soft sponge cake with a subtle orange colour and flavour, covered with white icing and all your favourite sweets!

This is a simple sponge tray bake recipe with orange zest and colour to give it some extra zing. The best bit is obviously the topping. Use whatever sweets you like. If you’re not a fan of Haribo or dolly mixtures, you could stick to chocolate, hundreds and thousands or other sugar sprinkles. A very easy tray bake which will go over well with kids of all ages.

I found the original recipe – Sweetie Tray Bake – at GoodtoKnow, where the cake is topped with melted white chocolate instead of water icing: another good option!

White chocolate and strawberry heart truffles: small bites of deliciousness.

After a long break from baking, I’m back with something a little different: white chocolate and strawberry heart truffles. This recipe comes from a recent Tesco’s magazine (I didn’t take a note of which month, but I suspect it was February 2017).

Making the white chocolate truffle mixture is easy, although cutting out the hearts can be fiddly. But all-in-all it’s worth the effort because the final result are small bits of deliciousness!

Crunchy hazelnut brittle, dipped in rich dark chocolate.

I’m not going to lie to you, these aren’t the easiest things to make. Putting together the ingredients is simple, it’s the baking stage where things get tricky. Make sure you have plenty of greaseproof baking paper ready, cut into sheets the size of your baking trays.

That said, the end result it worth the effort. The lattice structure looks impressive, but it develops in the oven. All you have to do is drop balls of the mixture onto a baking tray… chemistry does the rest!